Recipe by dane thomas
Let's take a trip back to the winter of 2000. My roommate living in the Phi Sig house was Chris Dreyer. We both are from the Bay Area so we would carpool to and from AZ for Christmas break. When we finally got to his house in Palo Alto, his mom had this waiting on the stove top (Shout out to Linda Dreyer). I ate it again and again that break. 2 years ago when I was back home for Christmas Mama Dukes made it for an informal dinner party to rave reviews, enjoy!
Top Review by Muffin Goddess
This made for a comforting dinner last night (and probably for the rest of the week, lol). Great combination of flavors here, and hearty enough to keep my serious carnivore DH happy. I had to improvise a teensy bit due to pantry item availability: I only had 1 can of tomatoes, so I supplemented it with some chopped fresh plum tomatoes. I used ground turkey and hot italian sausage for the meats, and I added some leftover steamed green beans to the pot, too (soup is such a great way to repurpose leftover veggies). I'll definitely be keeping this recipe around, thanks for posting! Made for PAC Spring 2013
- 1 lb ground sausage
- 1 lb hamburger
- 1 medium yellow sweet onion (chopped)
- 6 cups chicken stock
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 cup carrot (sliced)
- 1 cup celery (sliced)
- 2 teaspoons oregano
- 1 teaspoon thyme
- 2 large garlic (minced)
- 1 tablespoon parmesan cheese (shredded, per bowl)
- 1 lb cheese tortellini
- 1 tablespoon extra virgin olive oil
Directions See How It's Made
- Sauté onions, garlic, carrots, and celery with evoo in stockpot on stove top, 5 minutes.
- Add meat; brown and then drain fat.
- Add chicken stock and tomatoes.
- Simmer 15 minutes.
- Add spices and tortellini.
- Cook tortellini until done.
- Sprinkle cheese on each bowl.
- Serve with French or sourdough bread and salad.